Lentil Tacos are both a great meatless option and cheap dinner. Taco nights are nothing fancy in our house. I don’t go out and buy specialty shredded lettuce or salsa we use what we have, which means I usually chop up some spring mix and either have chopped tomatoes or pico de gallo (if I have everything to make it). We always have Greek yogurt in place of sour cream and the guacamole this time was just a bonus. When taco shells are on sale I usually buy them and plan tacos into our menu in the next few weeks.
I thought lentils made a surprisingly good taco filling. And leftovers were made into a tostada. I broke tacos shells in half so they laid flat and piled on the toppings. Whether you make these for Meatless Monday or just a penny pinching night. I don’t think you will even miss the meat.
- 1 small onion, diced
- 1 garlic clove, minced,
- 1 teaspoon olive oil
- 1 cup dried lentils
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 2 ½ cups chicken or vegetable stock (I used vegetable to make this vegetarian)
- taco shells
- taco toppings: lettuce, tomato, cheese, Greek yogurt
- In a large skillet saute onion and garlic in oil until tender, about 5 minutes. Add lentils, chili powder, cumin, oregano, and salt. Cook for 1 minute. Add broth and bring to a boil. Reduce heat, cover and simmer 25-30 minutes.
- Lightly mash lentils and spoon into taco shells.
Adapted from Taste of Home
Welcome to supperforasteal – Helena Here, but friends call me Lane! 